Ingredients
Equipment
Method
Prepare the Cream Cheese Filling
- In a bowl, use an electric mixer on medium speed to beat the softened cream cheese, brown sugar, and cinnamon until the mixture is fluffy and smooth, about 3 minutes.
Make the Pumpkin Waffles
- Preheat your waffle iron according to its manufacturer's instructions.
- In a large mixing bowl, whisk together the egg, brown sugar, pumpkin puree, milk, and vegetable oil until everything is fully blended.
- Add the flour, baking powder, baking soda, cinnamon, ginger, and salt to the wet ingredients, and whisk until you have a smooth batter.
- Cook the batter in your waffle iron according to its directions. For most irons, use about 1/3 cup of batter per waffle, and cook until the waffle is golden and evenly textured. Adjust the amount or settings if needed after the first waffle.
Assemble and Serve
- Place finished waffles in a single layer on a cutting board or wax paper to cool completely.
- Spread the cream cheese filling evenly over one side of half of the cooled waffles. Top each with a second plain waffle, aligning the edges to form sandwiches.
- Cut each waffle sandwich into wedges. Serve right away or store in the refrigerator.
Nutrition
Notes
For best results, let the cream cheese soften fully so it blends smoothly with the sugar and cinnamon. Homemade pumpkin puree can be used if it's not too watery; strain or reduce it if needed. Waffles and filling can be made ahead and stored separately, then assembled just before serving. Store filled sandwiches in an airtight container in the fridge for up to three days—layer them with parchment to prevent sticking. You may also freeze plain, unfilled waffles and fill them later. Enjoy these warm with syrup or eat them cold for a portable treat. Avoid reheating assembled sandwiches, as the filling can melt and become messy.